Chicken Enchilada Casserole
Chicken Enchilada Casserole is a flavor-packed, comforting dish that brings the warmth of home-cooked meals to your table. This layered casserole combines tender, shredded chicken with zesty enchilada sauce, fresh vegetables, and gooey cheese, all nestled between corn tortillas. Perfect for family dinners or gatherings, this easy-to-make recipe will have everyone coming back for seconds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook chicken in salted water over medium heat for about 15-20 minutes until tender. Shred chicken using two forks.
- In a skillet, sauté diced onion and bell pepper in olive oil until soft, about 5 minutes. Add minced garlic for an additional minute.
- In a bowl, mix shredded chicken with sautéed veggies and half of the enchilada sauce.
- Layer the bottom of the baking dish with some enchilada sauce followed by corn tortillas. Add half of the chicken mixture on top, then repeat layers ending with tortillas and remaining sauce.
- Sprinkle shredded cheese on top and bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 470
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: For a spicier kick, add jalapeños to the mixture. Substitute rotisserie chicken for quicker prep time. Customize with black beans or different vegetables for added nutrition.